SPICY FRIED CHICKEN
Yield: 4 servings
1 Frying chicken (2 1/2-to-3 1 ts Paprika
-lb), cut into serving 1 ts Black pepper
-pieces 1/4 ts Poultry seasoning
1 c All-purpose flour 1/2 c Milk
1 ts Salt 1 Egg, lightly beaten
1/2 ts Garlic powder Shortening or oil for frying
RINSE CHICKEN PIECES under cold running water, and pat dry on paper towels.
In a paper or heavy plastic bag, mix the flour with the salt, garlic
powder, paprika, pepper and poultry seasoning. Mix milk with egg in a
shallow bowl. Shake a few chicken pieces at a time in the bag of seasoned
flour. Roll them in the egg mixture, and then shake them again in the
flour. Allow them to sit for 10 minutes so the flour will adhere to the
pieces. To pan fry, melt shortening or pour oil in a heavy, deep-sided
skillet to a depth of 1/2 to 1 inch. Heat to 365F. Add the chicken pieces,
being careful not to crowd the pan, and brown the chicken on all sides.
Reduce heat to 275 F and continue to cook until the chicken is tender. It
will take about 30 minutes for white meat and 40 minutes for dark meat.
Turn several times during the cooking using tongs, and drain on paper
towels. To deep fry, heat shortening or oil in a deep fryer to 365F. Cook
chicken for 15 minutes for white meat and 18 minutes for dark meat. Drain
on paper towels, and serve immediately. Serves 4.
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